Hey vegan bunnies! Today we’re going to make raw vegan Snickers! I’ve always had a sweet tooth with a love for candy, cupcakes, and ice-cream! With Halloween just recently passing I decided to do a raw candy series.




Raw Vegan Snickers-3

Raw Vegan Snickers-2

I know it can be tough around the holidays to stick to your lifestyle goals and eat healthy but I’ve created some creamy raw vegan chocolate candies you can enjoy anytime without feeling guilty. I sometimes have these with raw almond milk for breakfast! If you love Snickers, get ready to meet the healthier version. Everything you need to make Raw Vegan Snickers is listed below. Enjoy!

Raw Vegan Snickers

Raw Vegan Snickers-5




Raw Vegan Snickers

Ingredients:

Nougat-
½ cup ground raw oat groats (flour)
1 cup raw cashews
1 cup pitted dates
1 tbsp. raw almond butter

Caramel-
1 cup dates
¾ cup water
1 tbsp. coconut oil- (HERE)
¼ tsp vanilla extract (HERE) or seeds from a vanilla bean if you prefer (HERE)

Any melted raw chocolate you like. My recipe (HERE)

Handful raw peanuts

Method:

Nougat-
In a food processor add the oat groat flour and cashews and process till ground and combined

Add in dates and almond butter. Process until combined, sticky, and moldable.

Press the mixture into a 9×9 baking pan lined with parchment paper and freeze for 15- 20min.

Caramel-

Add all ingredients to a blender and blend till smooth.

Cut your nougat into 12 or 24 pieces. You can do full size or snack size. I personally like the snack size because these are filling.

Add your caramel to a pipping bag, or a plastic bag will work too, and cut the tip off. Squeeze a little caramel onto each nougat.

Add a few raw peanuts on top and freeze again for 15-20 min.

Take each piece of candy and dip it into a bowl of melted raw chocolate spooning some on top if needed. I like to place mine on a cookie drying rack with a cookie sheet under it (you can scrap the frozen chocolate off the cookie sheet a reuse) and freeze for 10min. Then dip the candy a second time and place on a cookie sheet lined with parchment paper and freeze a final time.

Store these in the refrigerator.

Enjoy!

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